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2 cans condensed cream of mushroom soup, undiluted
2 cans (7-oz each) sliced mushrooms, drained (optional)
1-1/2 tsp dried thyme (optional)
3/4 tsp garlic powder
1/2 tsp black pepper
4 thin sliced, center-cut pan-fry pork chops (about 1 lb)

In a slow cooker, stir together the soup, mushrooms, thyme (if using), garlic powder and pepper. Place pork chops in the slow cooker, pushing them down into the sauce. Cover and cook on high until tender, about 3 hours. Serve with rice or noodles.

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